Propriedades funcionais, nutricionais e atividade antimicrobiana de subprodutos agroindustriais de pêssego e aplicação em cookies

Abstract

The use of agro-industrial by-products is of paramount importance to nutritional industry, since, besides contributing to the reduction of environmental impacts, they can present themselves as potential sources of bioactive compounds, antifungal and antimicrobial. During the peach production in syrup are generated waste such as peach pits and peach type "terceirinha" these are generally intended for disposal. Given the lack of use of these by-products and the existence of few reports available in the literature on its use for human consumption, the aim of this study was to characterize and evaluate the functional and nutritional properties, antifungal and antimicrobial-products derived from the processing peach in syrup, as well as its application in cookies formulation. The analyzes included: chemical composition, pH, acidity, bioactive compounds (antioxidants, total phenols and total carotenoids) and sensory evaluation (sorting preference, acceptance and purchase intent). Furthermore, peach hidroalcolicos extracts of peach seed almond were tested for their antifungal and antimicrobial potential. The peaches were dried in an oven to obtain the flour, and this was applied in cookie formulations partial replacement of wheat flour and FP (0% peach meal) F1 (20% peach flour) and F2 (30% peach flour). The results showed that the peach flour product is a fiber source rich in mineral content and its addition the formulations of cookies, provided an increase in antioxidant activity and phenolic content. In addition, cookies produced had good sensory characteristics. In the preference ranking test, the F1 and F2 had the same level of preference by consumers, however, the F1 was evaluated as presented the best characteristics of color, flavor and texture. F1 had acceptance rates and higher purchase intention 70%. Both the peach as the peach almond showed significant levels of bioactive compounds. The peach -products extracts showed no antifungal activity and only fresh peach almond extract showed moderate antimicrobial activity to Staphylococcus aureus. This study demonstrated that the use Peach "terceirinha” in the preparation of flour and its application in cookies formulation, is a viable alternative, low-cost and relevant nutritional importance.